Then milk enzymes and liquid calf rennet are added. Once it has been broken into grains with the manual spino whisk, the curd is left to ripen in the steaming room at 37° C. and is stretched and processed by hand to obtain its typical shape. Salting is done by immersion in the brine tank and it is subsequently transferred to the drying room. To smoke the scamorza cheeses we immerse them in a smoke tank containing liquid smoke.
- Ingredients: Pasteurised cow milk, Salt, Cheese rennet.
- Milk origin: Italy
- Aging: 10 days
- Storage: Store in refrigerator +4°C
- Packaging: vacuum packed
- Shelf-life: 3 months
Taste and Flavour
- Taste: Aromatic and spicy
Average values per 100g of edible portion
|Energy values||KJ kcal||1838 406|
|Total Fats - Satured fats||gg||32,90--|
|Carbohydrate - Sugars||gg||2,30 -|
Borgo dei Vinci's fresh cheeses are produced with excellent quality milk comes from the pastures of Monte Poro, a plateau overlooking the Tyrrhenian coast of Calabria, near Capo Vaticano, an wild area with pastures characterized by a great biodiversity of herbs which give the cheeses a unique organoleptic characteristic. Excellent pecorino cheeses are produced here from November to May.
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